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Although training is required to become a master sushi chef like Takemura, who first presided over London's Nobu and has worked at New York's Nobu, one can make versions of the dish at home. Together with Barber, who teaches Japanese and Asian fusion cooking, Takemura provides dozens of color photographs that show how to prepare step by step "scattered," stuffed, pressed, rolled, and hand-formed sushi. In addition, there are chapters on eating at a sushi bar and proper etiquette-helpful for anyone intimidated by the very idea-along with a section of basics covering equipment, ingredients, and techniques (the chapters on preparing fish would be useful to anyone who cooks it). The book concludes with a glossary, an international restaurant guide, and a listing of mail-order/online sources. This unique book is recommended for most collections.
Copyright 2002 Reed Business Information, Inc.
"beautifully illustrated" and "explains everything you need to know about sushi ingredients, even sushi etiquette". Decanter --This text refers to an out of print or unavailable edition of this title.See all Editorial Reviews
I have bought several sushi books over the years to help me make my own sushi at home, but this is by far the best and the only one I would have bought if I had found it first. Read morePublished 2 months ago by bluebadsquishy
Absolutely helpful, from the historical origins of sushi into detailed fish selection and handling into techniques and awesome presentation! Read morePublished 4 months ago by Deborah Okean
I found several good recipes in this book. The tone makes you feel comfortable approaching the sushi making process and is written in a friendly tone. Read morePublished 5 months ago by Scifi Kopper
Great comprehensive review of the principles, means, and methods. Loved it!Published 5 months ago by Luis Peris
great fast shipping, awesome item, better than described, would buy from again! Thanks, happy buyer.Published 6 months ago by dana dana
Christmas gift. My son loved it. He liked all the pictures.Published 8 months ago by Virginia A Jones